I have been working with my butcher at my food coop to produce some quality charcuterie–mostly b/c the stuff I get in KS is over priced and tastes bland. This pie was topped with the first guanciale we produced. This pizza was originally intended to be a pizza all'amatriciana but I had some Brussels sprouts and decided to throw them on as well. The sauce was made with crushed tomatoes, a splash of Negroamaro, some red onion (sorry if I am offending any purists) and topped on the pie uncooked before baking. The pie was finished some grated Pecorino Toscano out of the oven.

Jimmy - looks great and sounds even better! I love they way you incorporate wine and liquor onto your pies. I always drink it before I get a chance to put it in a pies, but it sounds really great when you do it!

Craig

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

I love they way you incorporate wine and liquor onto your pies. I always drink it before I get a chance to put it in a pies...

The only reason that doesn't happen to me more, is that I often buy in bulk. Although it appears that you have a nice collection of othercellos that could make a fine addition to a dessert pie or perhaps a savory pie.

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Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

I've often seen cured or smoked salmon on pizzas and in other cooked dishes such as pasta and eggs. Cooking destroys the silky texture IMO, so the only way this entry was going to work for me would be to lay on the salmon slices after baking the crust (like I do with prosciutto, serrano ham, bresaola, etc.) I also decided the other toppings would be better uncooked. The crust went into the oven with only some olive oil drizzled on top. When the crust started puffing up, I place a heavy metal disk on it, just leaving the rim of the crust exposed. After a few minutes I removed the disk. When the crust was done and removed from the oven, the toppings were applied. The salmon was warm, but not cooked.

It was better than I thought it would be, but the decision was unanimous that I should go back to our traditional treatment: cold smoke the cured salmon and serve it with fresh-baked sourdough bagels with all the fixings.

Love it Bill! This may have been asked/explained before, but what smoker do you use - is it a special one for small applications like this, or is it a standard smoker?

John

Thanks, John. My smoker was built for me by David Klose of Houston. It is based on his "Backyard Chef" model with a some custom mods. When cold smoking, I build a small fire in the firebox and place the salmon in the chamber furthest from the fire, with the door open enough to keep the temperature below 100F. I've had this smoker for close to 15 years. (Managing a fire in a BBQ pit is FAR more difficult than in a WFO.)

Hey, we have a David Klose smoker too! Had it custom made for hubby about 7-8 years ago - ours is also a modified BC. Cost almost as much to ship it from Texas to West Coast of California as we paid for it Best smoker you can buy, we think. Hubby's pretty well known for his smoked salmon, ribs and shoulder.

I am now curing some pork shoulder with garlic, thyme, peppercorns, salt, brown sugar and nitrites...will hot smoke tomorrow and make pizza next week...Small Batch Cottage Bacon and Garlic Confit on a Margherita...Will take photos and post...

RJelli

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"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

I hydrated the ADY in one small bowl, hydrated the Salt in another, and hydrated the Vinegar in another with a T of water in each...

In KA mixer, added 70% of the Flour, rest of the water, mixed, then ADY, mixed, then Salt, mixed, then Vinegar mixed...Autolyse for 20min...Then added rest of flour until just combined...Hand kneaded until the Point of Pasta...Kept dough temp below 78F (Minimal Mixing)...

Bulk rise at 90F for 1hr...Made 255g balls by squeezing off and stuffing the umbilical underneath(To minimize CO2 loss)...Ball rise at 37F 6hr...Final rise at 69F 2hr...Carefully opened (To minimize CO2 loss), topped, and stretched on peel before placing in oven...

Pizza under broiler for approximately 2 min (cornicione and char)(Turn as necessary)...Meat, Additional Fior Di Latte and Torn Basil added...Finished on bottom stone for 3 minutes...

Cut with Chinese Chefs Knife to eliminate topping drag...

Unable to Leopard because of lower temperatures---Nearlypolatan---Wishing for WFO...

Pizzas turned out fantastic...All served with housemade Limoncello!

I have cooked pizzas for a long time, but only in the last year have I refined my methods because of this web site...Omid, Craig, Chau, Norma, as well as others, thanks for sharing your experiences and expertise...Please provide feedback on the process and the attached pictures...Our best pizza is the one we make in the future...

Pictures to follow...In two groups...

In appreciation,RJelli

« Last Edit: April 30, 2012, 08:43:52 PM by randyjohnsonhve »

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"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.